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New England cookbook, 1880s
Page 50
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Family Pie Crust. 1 quart flour 1/2 pound lard 1/2 pound butter. small cup ice water. French Puff Paste. 1 pound flour 3/4 " butter 1 egg - yolk only - Chop half the egg into half a cup of ice water and work the flour into a stiff dough the remaining butter - fold closely till the butter is used up. Set on ice fifteen minutes. Prune Pie. Stew prunes until tender with a piece of orange peel Remove the stones and sweeten to taste. Set it aside to cool before putting between pie crust to bake.
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Family Pie Crust. 1 quart flour 1/2 pound lard 1/2 pound butter. small cup ice water. French Puff Paste. 1 pound flour 3/4 " butter 1 egg - yolk only - Chop half the egg into half a cup of ice water and work the flour into a stiff dough the remaining butter - fold closely till the butter is used up. Set on ice fifteen minutes. Prune Pie. Stew prunes until tender with a piece of orange peel Remove the stones and sweeten to taste. Set it aside to cool before putting between pie crust to bake.
Szathmary Culinary Manuscripts and Cookbooks
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